Make the crepes using the Basic Crepe Batter or Beer Crepe Batter.
Set aside.
Melt the butter in a large saucepan and saute the onion until transparent.
Add the beef, tomato paste, nutmeg and cinnamon.
Cook, stirring frequently, until the beef is well-browned.
In a frypan heat the oil and saute the garlic and eggplants for five minutes over a medium heat.
Add the water and cook for ten minutes.
Mix the eggplant mixture with the meat mixture.
Set aside.
Beat together the sour cream, garlic, Parmesan cheese and eggs.
Fill each crepe with the meat mixture and.
fold over.
Place in a buttered shallow baking dish.
Pour on the sauce and bake in a350°F (180°C)for 20 minutes.